ZUCCHINI FOR BREAKFAST RECIPES

Steps:

• Saute minced garlic in a bit of olive oil over medium heat in a non-stick saute pan.
• When the oil and garlic are heated, tear the basil and add it to the pan, along with the sliced zucchini. Cook until the zucchini is tender but not cooked through, about 2 minutes. Season with salt and pepper.
• Whisk eggs together with milk or cream in a medium bowl. Season with salt and pepper.
• Layer zucchini mixture in the bottom of a 8x8 square or round casserole dish. If you would like to add ham to your casserole, you may do so at this time.
• Pour egg mixture evenly over the top of zucchini mixture.
• Sprinkle parmesan evenly over top of casserole.
• Dice roma tomato and sprinkle evenly over the top of the egg/zucchini mixture.
• Cover and refrigerate overnight.
• In the morning, uncover and bake at 350 degrees for 45 minutes.

Steps:

• Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 2 tablespoons butter. Coat pan with turbinado sugar, and tap out excess. Whisk together flour, cinnamon, salt, baking powder, baking soda, and allspice in a medium bowl; set aside.
• Whisk eggs in a large bowl until pale and foamy. Add zucchini, granulated sugar, oil, vanilla, and orange zest; whisk to combine. Add flour mixture, and whisk until just incorporated. Stir in pecans and 1/2 cup oats. Pour batter into prepared pan, and smooth top. Sprinkle with remaining 1 1/2 tablespoons oats. 
• Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool bread in pan on a wire rack 15 minutes. Remove bread from pan, and cool completely on wire rack, about 1 hour. Cut into slices, and serve with remaining 6 tablespoons softened butter.